Waitstaff, Le Jeune Chef

Pennsylvania College of Technology•Williamsport, PA

2d•Onsite

About The Position

This person will serve as the waitstaff person for the Le Jeune Chef restaurant and for special catered events. Additionally, this role will show initiative in selection and service of wines.

Requirements

Successful completion of the dining room management course, or six months' work experience as waitstaff.
Safe Alcohol Service Certification
General knowledge of the food service industry.
Knowledge of proper serving techniques for foods and beverages.
Knowledge of wines and wine service or willingness to acquire.
Ability to take direction.
Interpersonal skills necessary to deal effectively and courteously with students, faculty, staff, and general public in a casual fine dining atmosphere.
Familiarity with food sanitation, fire prevention, and accident prevention methods.

Nice To Haves

Full service waitstaff experience.

Responsibilities

Arrange and set up dining room area, e.g. setting tables, arranging chairs, etc.
Set up and clean service equipment, e.g. starting coffee makers, polishing silver, etc.
Keep tables and serving area stocked and clean.
Serve wines including assisting patrons with wine selection.
Take orders from patrons, serve appropriately, and properly fill out and process guest checks.
As a team member, assist other waitstaff with serving patrons, answering patron questions in a discreet but helpful manner, guest check procedures (POS), customer service as needed, etc.
Enter guest checks into register as needed.
Assist the staff with delivering/retrieving dishes and trays to/from scheduled breaks at various College locations, e.g. PDC, ATHS, etc.
Set up and serve from pastry and flamb cart.
Bus tables at assigned stations.
Assist the staff with set-up, serving, and clean up after scheduled breaks at various College locations.
Replenish catering supplies at PDC as needed or inform the Coordinator of Restaurant Operations of the need to do so.
Responsible for knowing and reciting to patrons without notes the menu to include; pronunciation, preparation, ingredients, garniture, and specials.
Prepare and serve mixed cocktail beverages.
Set up and prepare the beverage area for service.